If you've ever made chicken thighs in the oven and ended up with rubbery skin, this method fixes that. I use a simple trick to dry out the skin so it roasts up crispy while the inside stays juicy. It's an easy, repeatable way to get really good chicken without needing anything complicated.
When I am in a time crunch, I will opt for my Air fryer Chicken Thighs recipe because it can be finished in around 40 minutes and the skin is just as crispy.
How I get crispy chicken thighs in the oven
These baked chicken thighs come out with crispy skin and juicy meat every time using a simple two-temperature method. The baking powder helps dry out the skin so it roasts instead of steaming, which is what gives you that crispy texture without frying. Once you try it this way, it's hard to go back.
This is one of those recipes my whole family will actually eat without complaints. The crispy skin is the best part and it's hard not to pick at it straight off the pan. I usually make extra because it disappears fast.
What you'll need
Here's everything you need to make these crispy baked chicken thighs. It's all simple pantry spices and bone-in, skin-on chicken. Nothing fancy, just ingredients that work.
- 8 bone-in, skin-on chicken thighs (trimmed of excess skin and fat so they crisp instead of getting chewy)
- 1 tablespoon baking powder (helps dry out the skin for crispiness)
- Seasonings: ½ tablespoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon onion powder
How I make crispy baked chicken thighs
This is a simple two-step baking method that gives you crispy skin and juicy chicken. Starting at a lower temperature helps render the fat, then finishing at a higher temperature crisps everything up.
- Preheat the oven to 250°F. Line a rimmed baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray so the chicken doesn't stick.
- Trim the chicken. Use a sharp knife to trim off any excess skin or large pieces of fat. This helps the skin crisp up instead of turning chewy.
- Season the chicken. In a small bowl, mix together the baking powder, salt, and spices. Place the chicken in a bowl or bag, add the seasoning, and toss until everything is evenly coated.
- Start low. Place the chicken thighs skin side up on the rack. Bake in the center of the oven for 30 minutes.
- Finish hot for crispy skin. Increase the oven temperature to 425°F and move the rack up one level. Bake for another 25-30 minutes, or until the skin is golden and crispy.
- Check for doneness. The chicken is done when it reaches an internal temperature of 165°F. I usually let it go a little longer for extra crispiness.
Tips from Jennifer's Kitchen
- This method is what I use anytime I want crispy chicken in the oven. It works just as well for chicken legs and wings, not just thighs. The baking powder is the key here. It helps dry out the skin so it crisps up instead of steaming.
- If you've never tried it before, don't skip it or swap it for baking soda. It won't work the same and will affect the flavor.
- Make sure the chicken has a little space on the rack and isn't crowded. Airflow is what helps the skin crisp up, so if they're packed too close together, they'll steam instead.
- I use this same method for my garlic parmesan chicken wings, and they come out just as crispy without needing to fry them.
How I make my plate
This is one of those dinners I keep really simple. I usually do a couple of these chicken thighs with something easy on the side.
Most of the time, I'll pair it with my cauliflower casserole if I want something more filling, or a simple coleslaw to balance out the richness.
If I'm keeping it really easy, I'll just do a quick vegetable on the side or something I already have prepped in the fridge.
Frequently Asked Questions
Yes, but they won't get quite as crispy since they don't have the skin. They'll also cook faster, so keep an eye on them.
If you want crispy skin in the oven, I recommend it. It helps dry out the skin so it roasts instead of steaming.
Usually it comes down to moisture or overcrowding. Make sure the chicken is dry, evenly coated, and has space on the rack so the air can circulate.
Yes. Store them in the fridge and reheat in the oven or air fryer to bring the crispiness back.
They're safe at 165°F, but I usually let them go a little longer so they're more tender and the skin gets extra crispy.
Recipe Card
Crispy Baked Chicken Thighs (Easy Oven Recipe With Crispy Skin)
Ingredients
- 8 Bone in, Skin on Chicken thighs
- 1 tablespoon baking powder (not baking soda!)
- ½ tablespoon Kosher Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Oregano
- ½ teaspoon Onion Powder
Equipment
- half sheet pan with wire rack
Method
- Preheat the oven to 250F. Line a rimmed baking sheet with foil and a wire rack. Spray the wire rack with cooking spray.
- Trim each chicken thigh of any excess fat or skin with a sharp knife.
- Combine all of the seasonings and baking powder in a small bowl.
- Place the chicken in a bag or a bowl with a lid and top with the seasonings. Secure the bag or bowl and shake vigorously, being sure the chicken thighs are evenly coated in the seasonings. Remove the chicken from the bag and place on the rack, skin side up.
- Bake the chicken in the center of the oven for 30 minutes. Increase the heat of the oven to 425F and move the oven rack up one spot then bake for an additional 25-30 minutes or until brown and crispy. Chicken is cooked through when an internal temperature of 165F is reached.
Phyllis Hershman says
I never review recipes..however this is amazing! I read one of the reviews and felt compelled to comment. The skin was so crispy and flavorful. I can’t imagine why the “good cook” ended up with soggy skin. This is an easy week night go to recipe. Thank you for posting it. It is now in our rotation.
Alex says
Holy cow! I followed Jennifer’s instructions exactly, and these came out absolutely divine. Juicy, moist meat and crispy, crunchy skin that was seasoned to perfection!!!!!!! Thank you, Jennifer.
AKM says
You CAN taste the baking powder, and the skin didn’t get THAT crispy. Too much smoke in my house also. Not sure I would make this again. (And I am a very good cook of many decades, so it wasn’t operator error.)
Jennifer Banz says
I guess Cook's Illustrated, Nagi from RecipeTin Eats, me, and over 400 people who contributed 5 star reviews to our recipes are all wrong.
Sue K says
Jennifer, this recipe for the crispy chicken thighs was incredible!!! So juicy and the skin was so crispy! Kudos!!
Arlene Sefcik says
Your recipt is a gift from heaven. You have the perfect balance of crsipy fried chicken without the guilt. I really like your recipe tips and tricks and apprecaite all of your attention to detail. It is so satisfying to each such an economicaly cut of chicken and eliminate some of the carbs. You rock!
Rhonda says
Well I used the skinless chicken thighs because that's what I had on hand. And they turned out okay. They kind of had a powdery taste but I bet once I make them with the proper kind of chicken they'll turn out better. Very easy recipe!
Linda says
Loved how crispy and juicy these were - and so easy to make!
I’m the only keto diet follower in my home, but hubby and son enjoyed how crispy these thighs were.
Thanks from Ottawa, Canada.
Rosa says
I made this tonight! Great tip on not smoking the house out! I always do 425 for 45 mins and it smokes the house out and your way did not do that for the first time! The flavor was so good, not just on the skin but on the meat as well. It was crunchy as well. Def making it again. My tip to to keep the skin crunchy after the it cools is I remove the skin once I take the chicken out of the oven. I love to eat the skin separately and stays crunchy.
Torbie says
I know you said it in the video, but please add "pepper" to the ingredients list!
Great flavor!
Christine says
Excellent! Family friendly.
Terri says
This was good but I think I would rather have just added salt and pepper to my chicken. They were very crispy but didn't like the season you have used. I'm going to try next time to use the baking power and salt. Thank you for the recipe.
Renee says
Love this. I did use Arrowroot in place of baking power. Nice crispy mmmm
Roz Naber says
I left a comment but it didn’t post, anyways my husband and I agree this is a ten star recipe!
Roz Nabe4 says
I left a comment but it didn’t post, anyways my husband and I agree this is a ten star recipe!
Roz Naber says
I just made this recipe and my husband and I ate the skin for the first time in years. He LOVES it and this will be our new go to baked fried chicken from here on out. I did bake it at 400 degrees for 45 minutes and then turned it down to 275 for the last ten minutes. Cooked it in our convection oven…best chicken recipe ever. Easy and no mess! I never tasted the baking powder and I only used 2 tbsp for five bone in chicken thighs. High praises to you. This is our new favorite chicken recipe. Thank you.
Ronnie says
SO crispy and delish! I followed your recipe to the letter and the most crispy, delicious, oven baked chicken was happily devoured!
This was my first time using baking powder and I will always use it when I want extra crispy skin. This satisfied my craving for “fried” chicken. Thank you so much! It truly was delicious!
Steven says
My family and I love these Crispy Chicken Thighs. Thank you for the recipe as they have become a staple of our weekly dinners.
Ocampo says
Can I use frozen boneless skinless chicken thighs?
jenniferbanz says
Those will not work for this recipe
Mae Kleinheksel says
Love this! Share it all the time with friends on all diets.
Georgia Abela says
Tried this recipe tonight. I was skeptical at first with the oven temperatures but they turned out very crispy and delicious. My kitchen was filled with smoke in the last half hour of cooking but I now know my smoke detectors are fully functioning!!
Lauren says
I've made this now a few times and it's delicious every time! Tonight I'm trying it on drumstick, can't wait!
VASILIKI chios says
This was delicious. Turned out perfect. For sure mind the baking powder. Thank you very much.
VASILIKI chios says
This was by far the best oven fried chicken ever. For sure you have to be careful with the baking powder; Thank you very much.
Grace says
Wow, what easy recipe and delicious. Who would of ever thought using baking powder. Next I’ll try with chicken drumsticks.
Peggy C. says
I just used your recipe and it was amazing. So glad I tried it. It will go in my Keto binder for future reference. Thank you so much for sharing. I loved it!
Paula says
Ok I have to say this was an easy recipe to follow and the only thing I did different was to mix the chicken in the seasoning after I shook the bag to mix it up. I put them in one at a time and shook them off to get rid of the extra. All I can say is it was one of the most delicious chicken thighs I had ever eaten!!!!!!!!! My whole family loved it!!!
Kat says
I’ve been using baking POWDER to get that crispy crunchy skin for several years! It really works. For air fryer…375 skin side down. 13 min. Turn skin side up and 13 more minutes.
BEEF: ie, fajitas, Philly cheesesteaks etc. rubbing a pinch or two of baking soda on the meat tenderizes.
Tora says
This is my go to. I literally make it every week and we aren’t even Keto. So easy. Thank you
Angele Robillard says
Really enjoyed this. Love crispy chicken skin. Will definitely make it again
Thank you
Melody says
I just sat down to eat and I have to say, delicious! Very flavorful and moist chicken with a nice crisp skin. I will for sure make again. Thank you!
Angie G says
Thanks Jennifer. I followed your instructions exactly. My husband ate more than his share............ It was easy to follow and ingredients that we have on hand and tasty too. I will definitely use your recipe again.
Kristy Cardin says
Can you cook with skinless boneless thighs? It looks well!
jenniferbanz says
I would skip the baking powder and then just bake them at 400F for about 20 minutes
Bonnie says
So crispy and delicious
Jill Heun says
Could you use this method on a whole Chicken?
jenniferbanz says
I have not tried it so I cannot say.
Jenn S. says
Yes you can but you have to take the back bone out and flatten the chicken like you're making chicken under a brick.
Julie says
This was so delicious and easy to make! The whole family loved it.
Stephanie says
This is a great recipe! Super easy and super crispy! I’ve pinned this and will definitely make this again! ?
Thanks!
Linda Buchanan says
I have a helpful hint. If you will mix all the seasonings together in the bag before you add the chicken there will be a lot more even distribution of flavors and a lot less chance of tasting the baking powder .
Alayna Bean says
You posted this over a year ago, but I just found it. And I have to say...I wasted that ear! It was a whole year I could have been eating this chicken!!! Absolutely love this, it's a new go-to for my house!
Julia says
We loved it!! I also worried about the initial low temperature as I needed an extra 10 minutes at the 425 to cook the chicken, but the end result was excellent. I think the next time I will pump up the spice, but will certainly make this again. Thanks!
Carol Dees says
Going to give this a try on de-boned thighs, but mine doesnt have the skin. Darn! Think I'll add some pork rind crumbs!